Description
This vibrant and flavorful Albondigas Soup is a traditional Mexican dish featuring juicy, aromatic meatballs made with beef, rice, fresh herbs, and spices. The soup is enriched with a savory broth and loaded with hearty vegetables like potatoes, carrots, and zucchini. A perfect comfort food that’s as satisfying as it is delicious!
Ingredients
For the Meatballs:
- 1 ½ pounds (680g) ground beef (preferably 90% lean)
- ½ large onion, diced
- 2 cloves garlic, minced
- 1 cup (158g) cooked white rice
- 2 large eggs, beaten
- ½ cup (8g) fresh cilantro or parsley (stems removed and chopped)
- ½ cup (22.5g) fresh mint leaves, chopped
- 1 ½ teaspoons ground cumin
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- Salt to taste
- 2–3 tablespoons olive oil (for cooking)
For the Soup:
- ½ large onion, diced
- 2 cloves garlic, minced
- 6 cups (1 3/7 l) beef broth
- 28-ounce (793.5g) can diced tomatoes (undrained)
- 1 teaspoon ground cumin
- ½ teaspoon ground black pepper
- ¼ teaspoon chili powder (optional for a little spice)
- Salt to taste
- 2 potatoes, peeled and cubed into 1-inch pieces
- 3 carrots, sliced into ½-inch thick pieces
- 2 medium zucchinis, sliced into ½-inch thick pieces
Instructions
-
Prepare the Meatballs:
In a large bowl, combine the ground beef, diced onion, minced garlic, cooked rice, beaten eggs, chopped cilantro (or parsley), chopped mint, cumin, oregano, salt, and pepper. Mix until well combined.
Roll the mixture into small meatballs, about 1-1.5 inches in diameter. Set aside. -
Cook the Meatballs:
In a large pot or Dutch oven, heat 2-3 tablespoons of olive oil over medium heat. Add the meatballs in batches, browning them on all sides (about 5 minutes). They don’t need to be fully cooked through at this point. Once browned, remove the meatballs and set them aside. -
Prepare the Soup Base:
In the same pot, add a bit more olive oil if needed. Add the diced onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes. -
Add the Broth and Vegetables:
Pour in the beef broth and diced tomatoes with their juices. Stir in the ground cumin, black pepper, chili powder (if using), and salt to taste. Bring to a simmer. -
Add the Vegetables:
Add the cubed potatoes, sliced carrots, and zucchini to the pot. Let the soup simmer for about 10-15 minutes, or until the vegetables are just tender. -
Add the Meatballs:
Gently drop the browned meatballs into the simmering soup. Stir carefully to avoid breaking the meatballs. Let the soup continue to simmer for another 20-25 minutes, or until the meatballs are fully cooked and the vegetables are tender. -
Taste and Adjust:
Taste the soup and adjust the seasoning with more salt, pepper, or chili powder, if necessary.
-
Serve:
Ladle the soup into bowls and serve hot. Garnish with additional chopped cilantro or parsley, if desired.
Notes
- For a slightly spicier kick, you can increase the amount of chili powder or add fresh chopped jalapeños to the soup.
- The meatballs can be made ahead of time and stored in the fridge for 1-2 days before cooking.
- If you prefer a thicker soup, reduce the amount of broth slightly or let the soup simmer uncovered to thicken.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup, Mexican, Comfort Food
- Method: Simmering, Sautéing
- Cuisine: Mexican
Keywords: Albondigas Soup, Mexican Meatball Soup, Comfort Food, Beef Meatballs, Mexican Recipes, Hearty Soup, Healthy Soup